Grilled Bread Topped with Arugula, Goat Cheese, Olives and Onions

Recipe Photo: Grilled Bread Topped with Arugula, Goat Cheese, Olives and Onions
Author
Katie Kambridge
Source of Recipe
Bon Appétit | July 1999
Serves/Makes/Yields
12
Ingredients

9 ounces soft fresh goat cheese (such as Montrachet)
6 teaspoons grated orange peel
9 tablespoons olive oil
6 tablespoons orange juice
2 small red onions (about 1 pound), sliced into 1/4-inch-thick rounds
12 4 x 2 1/2 x 1/3-inch diagonal slices sourdough baguette
4 cups fresh arugula leaves, trimmed
3/4 cup Kalamata olives or other brine-cured black olives (about 5 ounces), pitted, halved 

Preparation
  1. Mix cheese and 4 teaspoons peel in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  2. Prepare barbecue (medium-high heat).
  3. Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13 x 9 x 2-inch glass dish.
  4. Season dressing with salt and pepper.
  5. Add onions; turn to coat. Using metal spatula, transfer onions to grill and cook until tender and golden, turning occasionally and keeping onions intact, about 10 minutes.
  6. Return onions to dressing in dish; turn to coat. Set aside.
  7. Brush remaining 3 tablespoons oil over bread.
  8. Grill until bread is golden, about 2 minutes per side.
  9. Spread cheese mixture over warm bread.
  10. Add arugula to dressing; toss to coat.
  11. Top cheese bread with arugula, onions and olives. 
Type of Meal